Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serving: 2 servings



Four large portobello mushrooms

1/4 cup balsamic vinegar

Two tablespoons olive oil

Two cloves garlic, minced

One teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish



Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside.

Mix balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper in a small bowl to create the marinade.

Place the portobello mushrooms in a shallow dish or a large resealable plastic bag and pour the marinade over them. Ensure the mushrooms are evenly coated with the marinade. Let them marinate for at least 30 minutes, turning them occasionally for better flavour absorption.

Preheat the grill to medium-high heat. Remove the mushrooms from the marinade, reserving the marinade for later use.

Grill the portobello mushrooms for about 5-7 minutes per side or until they are tender and have grill marks. Brush the mushrooms with the reserved marinade while grilling to enhance the flavour.

Once the mushrooms are grilled to perfection, remove them from the grill and place them on a serving plate. Garnish with fresh parsley and serve hot.


Nutrition Facts (per serving):

Calories: 120 kcal

Fat: 8g

Carbohydrates: 10g

Protein: 3g

Fibre: 3g

Sugar: 5g

Sodium: 150mg



The nutrition facts are approximate values and may vary based on the specific ingredients and quantities used.